By Chef Gretchen Fayerweather
Extra Thoughts: Jam recipe makes A LOT! But holds up in the fridge for a while, I eat it on my peanut butter and jelly sandwiches!! It is amazing!!
Food Prep: Wear gloves or wash hands well after handling the jalapenos.
Ingredients:
1 large red bell pepper
4 jalapenos (remove seeds for less spicy jelly)
1 1/2 cups white vinegar
1/2 teaspoon salt
3 cups sugar
1 pouch liquid fruit pectin
Optional:
12 ounces cream cheese
1 box of crackers or tortilla chips
1. Cut off tops and deseed peppers. Rough chop the bell and jalapeno pepper.
2. Place both peppers in a food processor, finely chop until it is a paste.
3. Add pepper paste to a large pot with the vinegar, salt and sugar. Bring to a boil for 10 minutes stirring often to avoid overflowing.
4. Add liquid fruit pectin and boil 1 more minute.
5. Allow to cool, then serve with crackers or pour over cream cheese and serve with crackers or tortilla chips. Keep in refrigerator.
*Save time, grab these kitchen tools:
– Large knife and cutting board
– Heavy bottomed pot
– Food processor
– Bowl
– Spoon
– Measuring spoons